Description
Indulgent Cajun Garlic Butter Rigatoni with Tender Beef Strips is a rich and flavorful pasta dish featuring perfectly seared beef sirloin or ribeye strips tossed in a creamy, smoky Cajun garlic butter sauce. The rigatoni’s ridges capture every bit of the luxurious sauce, enhanced by fresh garlic, heavy cream, and Parmesan cheese. Finished with a sprinkle of smoked paprika and fresh parsley, this dish delivers a satisfying blend of creamy, spicy, and savory notes ideal for a comforting yet elevated weeknight meal.
Ingredients
Scale
Pasta
- 12 oz Rigatoni Pasta
Beef
- 1 lb Beef Sirloin or Ribeye
Sauce
- 4 tbsp Unsalted Butter
- 4 cloves Garlic, freshly minced
- 1 cup Heavy Cream
- 2 tbsp Cajun Seasoning (divided)
- 1 cup Parmesan Cheese, freshly grated
- 1 tsp Smoked Paprika
Garnish and Seasoning
- 2 tbsp Fresh Parsley, chopped
- Salt, to taste
- Pepper, to taste
- Oil for searing (such as vegetable or canola oil), splash
Instructions
- Prepare and Sear Beef: Heat a large skillet over medium-high heat and add a splash of oil, letting it shimmer. Season beef strips with salt, pepper, and half of the Cajun seasoning. Place beef in the skillet and sear for about 2–3 minutes per side until golden brown and cooked to desired doneness. Remove from skillet and set aside.
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente, about 10–12 minutes. Before draining, reserve 1 cup of the pasta water, then drain the rigatoni.
- Make Cajun Garlic Butter Sauce: Lower skillet heat to medium and add unsalted butter. When melted, add minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the remaining Cajun seasoning.
- Add Cream and Simmer: Pour in heavy cream and raise heat to medium-high. Stir continuously and allow the sauce to simmer for 2–3 minutes until it slightly thickens.
- Toss Pasta and Beef in Sauce: Add the drained rigatoni directly into the skillet with the creamy sauce, tossing to coat well. Return the seared beef strips to the skillet, then sprinkle in freshly grated Parmesan cheese and toss gently to combine.
- Finish and Serve: Remove from heat, garnish with chopped fresh parsley and smoked paprika, and adjust salt and pepper to taste. Serve immediately while hot for best flavor and texture.
Notes
- Reserve pasta water before draining; it helps loosen the sauce if it gets too thick.
- For a spicier kick, increase the Cajun seasoning or add a pinch of cayenne pepper.
- Use freshly grated Parmesan for best flavor and a smooth melt.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Let the beef rest a few minutes after searing for juicier strips.
